In my house one thing is absolutely true: sauteed broccoli is a safe choice. For this reason, we eat sauteed broccoli nearly every night. Broccoli will pretty much always be eaten with gusto, be enjoyed by everyone, be accepted universally, and won't necessitate coaxing, bribery, threats, or hostage situations.
That being said, my little-rock-hard-fossilized-carbonized-but-vegetable-loving heart yearns for ... more. But not more Broccoli. Broccoli ... just doesn't always cut it. Yes folks, I want to branch out.
This week I got some cauliflower at the farmer's market. But the idea of a simple saute of veg in coconut oil with a sprinkle of sea salt just didn't ... move me. Fortunately the farmer's market yielded some other finds: onions, broccoli, and carrots to go with that cauliflower.
The resulting saute with some spices is vegetable dominant flavour wise, but lightly savoury, for something more than just the usual simple and green side dish. I haven't really included quantities, because the spicing should all be to taste, and the vegetables will vary in size. I swear the carrot was the size of my son's arm, and the cauliflower was the size of two normal caulis (so I used half) ... but the ratio doesn't really matter. It will be delicious any way.
extra virgin coconut oil
1 cooking onion, chopped
1 carrot, sliced
1 cauliflower, into florets
1 broccoli, into florets
1. in a large saute pan, saute the onion, carrot, and cauliflower in coconut oil (use enough!) over low heat with some sea salt, cumin, turmeric, chili powder, and black pepper to taste. I prefer cooking over a low enough heat that I need to keep the lid closed to help steam the veges
2. when the veges have achieved that 'cooked' look, add the broccoli, toss well, and cover to cook for a few minutes.